AOAC OMB Final Action Recommendation (December 2019)-2016.14

2016.14 (Jan. 2019) FOS-03 MLT Report FOR ERP USE ONLY DO NOT DISTRIBUTE

(b) Calculate the fructose released from fructans, C F , in g/100 g RTF or reconstituted product (sample preparation according to H(b) ) or powder product (sample preparation according to H(c)), as follows: = × × � � × 0.0001 (c) Calculate the total fructan content, TF , in g/100 g RTF or reconstituted product (sample preparation according to H(b) ) or powder product (sample preparation according to H(c)), as follows: = ( × 0.9) + where C GB = glucose concentration in Solution B (in µg/mL), C FB = Fructose concentration in Solution B (in µg/mL), D = dilution factor between Solution A and Solution B (from Table 2016.14B ), V = total volume of Solution A (in mL), m = amount of sample weighed to prepare Solution A (in g), 0.0001 = factor to convert analyte concentration in solution (in µg/mL) to analyte concentration in sample (in g/100 g), 0.9 = factor to correct for uptake of water during fructan hydrolysis. (d) For samples with low fructan content requiring the blank correction adapt the above equations as follows: = ( − 0 ) × × � � × 0.0001 = ( − 0 ) × × � � × 0.0001 where C G0 = glucose concentration in Blank Solution B (in µg/mL), C F0 = Fructose concentration in Blank Solution B (in µg/mL). (e) For samples requiring result in g/100 g original product (powder or liquid concentrate) that have been subjected to reconstitution as described in H(a) , adapt the above equations, as follows: = × × � � × � + � × 0.0001 = × × � � × � + � × 0.0001 = ( − 0 ) × × � � × � + � × 0.0001